Chocolate Bread; Russian Kulich; Bagels; Croissants - Morphy Richards 48230 Instructions Manual

Chocolate bread

Ingredients
Water
Egg (beaten)
Skimmed Milk Powder
Butter
Sugar
Salt
Walnuts (chopped)
Strong White Flour
Cocoa Powder
Dry Yeast
Use setting

Russian kulich

Ingredient
Water
Skim Milk Powder
Eggs (beaten) medium
Butter
Salt
Strong White Flour
Flaked Almonds
Raisins
Mixed Candied Fruit
(1) Dry Yeast
Use Setting

Bagels

Ingredients
Water
Sugar
Salt
Strong White Flour
Strong Dry Yeast
Use Setting
Method
Makes 10 bagels.
1 Measure water, sugar,
salt, flour and yeast
into baking pan.
2 Insert baking pan
securely into unit, close
lid.
3 Select setting 9 and
push start button.
4 When dough is ready,
remove from pan and
turn dough out onto a
lightly-floured surface.
5 Divide into 10 equal
portions. Roll into
18
smooth balls. Use thumbs
to make a 1
in the centre of each
Large
ball.
1 cup
6 Place on a greased
1 medium
baking sheet.
1 tbsp.
7 Grease top of each bagel
1 tbsp.
1 / with vegetable oil. Cover
cup
2
1 / with wax paper and dry
tsp.
2
1 / towel. Place in a warm
cup
4
1 / area free of drafts and
2 cups
8
1 / allow to rise for
cup
2
approximately
1 tsp.
30 minutes.
8
8 Meanwhile, bring 2 litres of water and 1 tablespoon
sugar to boil.
9 Simmer 3 to 4 bagels at a time in water for 1 to 2
minutes. Turn once or twice.
10 Remove with slotted spoon. Drain on paper towels.
Place on greased baking sheet dusted with oatmeal.
Large
11 Brush lightly with egg yolk and water mixture.
1 cup
12 Sprinkle with poppy or sesame seeds, diced onion,
3 tbsp.
garlic chips, or grated cheddar cheese, if desired.
2 medium
1 / 13 Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes.
cup
4
1 /
1 tsp.
2
1 /
3 cups
4

Croissants

2 tbsp.
1 /
cup
4
1 /
cup Ingredients
3
1 /
1 tsp. Water
2
2 or 3 Skim Milk Powder
Sugar
Salt
Butter
Strong White Flour
(1) Dry Yeast
Butter Chilled and sliced
1 cup Egg
1 /
1 tsp.
2
1 tsp. Use Setting
3 cups
Method
1 tsp.
Makes 12 croissants.
9
1 Measure water, dry milk, sugar, salt, butter, flour
into baking pan. Sprinkle yeast into centre of flour.
2 Insert baking pan securely into unit, close lid.
3 Select setting 9 and push start button.
4 Meanwhile, roll
between two sheets of waxed paper into a 25 x
18cm (10 x 7 inch) rectangle. Chill at least 1 hour.
5 The breadmaker will beep 3 times and the display
will show 'END' when dough is ready.
6 Remove dough from pan and roll dough out to
7mm ( 1 /
4
on a lightly-floured
surface into a 30cm (12
inch) square.
7 Place chilled butter on
centre third of dough.
Fold each side over the
inch hole
1 /
2
3 /
cup
4
2 tbsp.
1 tbsp.
1 tsp.
1 tbsp.
2 cups
3 tsp.
1 /
cup
2
1 large (whisked together with
1 tbsp. of cold water)
9
cup of chilled butter slices
1 /
2
inch) thickness